Bak Kut Teh

Don't you just love eating pork. It's God's gift to mankind. Being born in the year of the Tiger makes me a natural carnivore. Different places have their own unique style of Bak Kut Teh. In Malaysia, Klang Bak Kut Teh is most famous whereas back home in Kota Kinabalu, Yu Kee on Gaya Street is the talk of town. Seafood style Bak Kut Teh in Sandakan deserves a mention too. Here's the catch, famous doesn't mean best taste. Everyone has their own favourite. My favourite Bak Kut Teh is the one cooked at home. How bias is that? Well, it cost more than RM80 to eat Bak Kut Teh outside for 5 persons.

2 kg - Pork Ribs/Belly (80:20 ratio)
A1 Bak Kut Teh Herbs (forgot to take picture of the packet)
3 Cloves of Garlic
2 Spoonful Light Soy Sauce
2 Spoonful Dark Soy Sauce
2 Spoonful Osyter Sauce
Dried Mushrooms (plenty)
200ml Pork Stock (homemade)
2 Litres of Water
Salt & Pepper (to taste)

Dips:
Cut Chili/Garlic in Dark Soy Sauce

Rinse meat & add into 2 litres of boiling water. If you like, you can blanch meat in hot water to get rid of blood & sediments. Add garlic, the combination of sauces as well as mushrooms. Cook for ½ hour under medium heat & another 15 minutes on low heat. Best served with Cha Koay & Fried Soft Tofu, also with rice while hot.

Serves more than 5

Cost of Meat RM20
Cost of Spices RM5
Cost of Labour & Good Taste - Priceless
Anything else, there's MASTERCARD!